Salmon with Lemon Couscous
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the couscous
  • 1 cup couscous
  • 1¼ cup chicken or vegetable stock
  • 1 small onion, diced
  • 2 garlic, grated
  • ½ lemon, zested and juiced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 25g toasted flaked almonds (optional)
  • A large handful of coriander, chopped
  • Salt and pepper to taste.
For the salmon
  • 4x 120 g salmon fillets, skin on, scaled, pin-boned
  • 2 tbsp oil
  • ½ lemon, juice
  • 2 garlic, grated
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
For the yogurt
  • ⅔ cup natural yogurt
  • 1 green chili, chopped
  • 1 tbsp chopped dill/coriander
  • Salt and pepper to season
For the couscous
  1. Heat the oil in a saucepan. Add the onion and cook for a few minutes over low heat.
  2. Mix in the garlic and cook for another minute.
  3. Add the broth and butter.
  4. Season with salt and pepper and bring it to a boil
  5. Add the lemon juice and couscous. Give this a quick stir.
  6. Cover the pot with a lid and turn off the flame.
  7. Leave it untouched for 5-7 minutes.
  8. Use a fork to fluff the couscous, breaking apart any clumps of couscous.
  9. Stir through the lemon zest, almonds, and coriander with a fork and serve warm.
For the salmon
  1. In a bowl, add all the ingredients for the salmon, except the oil.
  2. Heat a non-stick frying pan over medium heat, add the oil, and pan fry the salmon fillets till cooked.
For the yogurt
  1. Mix all the ingredients in a bowl and chill till ready to use.
To serve
  1. Place some couscous on a plate. Top off with a salmon fillet.
  2. Spoon over a tablespoon of the yogurt and garnish with some coriander and cherry tomatoes.
Recipe by Maya Kitchenette at